In a large pot over medium heat, melt the butter brown the meat, onions, garlic, and celery (if using celery). When meat is browned and vegetables partially cooked, add in the remaining ingredients. Allow beef stew to simmer on low for an hour or two, until potatoes are cooked all the way through.

Use the Saute function and melt your butter. Brown the stew meat (let it get good and seared on all sides). Remove the seared stew meat and add in the onions, garlic and celery, saute for approximately 2 minutes.  (You can skip the browning part if you're in a hurry, but it does add flavor and is worth the few minutes it takes)

Turn off Saute function. Add in the browned stew meat and rest of all the ingredients. Place and lock the lid into place and select the soup setting. Cook on high pressure for 30 minutes. If you're in a hurry to eat, use the manual release, not in a hurry, go natural release or let it say on the keep warm setting until ready to serve.

Option 1: dump everything into the slow cooker and cook on low for 6 to 8 hours or high for 4 hours.

Option 2 (best flavor, pick this one!): Preheat a large skillet over medium to medium high heat. Melt the butter and brown the meat, onions, garlic, and celery (if using celery). When meat is browned and vegetables partially cooked, transfer to your slow cooker. Add the rest of the ingredients, stir, and cook on low for 6 to 8 ours or high for 4 hours.

To keep this beef stew keto or low carb, use green beans and omit the peas. Replace the potatoes with 2 cups of radishes cut in half.